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Apricot and Walnut ChutneyRecipe : Apricot and Walnut Chutney
Procedure :
3 lb Apricots; -OR- 1 lb -Dried apricots 1 lb Onions; peeled, chopped fine 1 1/2 pt Cider vinegar 2 Garlic cloves -- peeled, crushed 2 Oranges (rind only) 1 lb Light brown sugar 8 oz Sultanas 2 ts Salt 1 ts English mustard 1/2 ts Powdered allspice 8 oz Walnuts -- very roughtly chopped Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilised jars. Seal. Makes about 6 lbs. Source: Elisabeth Luard in "Country Living" (British), November 1988. Typed for you by Karen Mintzias |
